Banchan from Sandang

It's the ultimate sign of respect and care when someone serves you a large array of different side dishes. Each dish may take up to 2 weeks to make (for fermentation). If you ask a Korean person who makes the best food, 9 times out of 10 they will say their mother. Why? Their mother would take the time to make all of the ingredients by hand and it's that extra care and knowledge of sharing that brings an extra amount of affection for the food.

Sandang follows the principles of slow food and everything is made in-house with the idea that the person eating it will have be healthier because of eating it. Korean food is so colorful because each color and each dish is supposed to heal and nurture a different part of the body. I guess it's like having a delicious multi-vitamin everyday.

Popular posts from this blog

5 of the Best Jajangmyeon 짜장면 in the City of Seoul, Korea

Calories in Soju and other things I Know about Korea's Famous Swill

5 of the Best Gamjatang Restaurants in Seoul: Korean Potato and Pork Stew